Layered Enchilada Bake

By S. Danford

Ingredients

• 1 lb lean ground beef
• 1 large onion, chopped
• 2 cups thick salsa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup Kraft Zesty Italian dressing
• 2 T taco seasoning mix
• 6 (8 inch) flour tortillas
• 1 cup sour cream
• 1 pkg Kraft Mexican style shredded four cheese

Preparation

Step 1

Line a 13 x 9 baking dish with foil with ends of foil extending over sides of dish. Set aside.
Brown meat with onions in large skillet on med high heat. Drain.
Add salsa, beans, dressing, and seasoning. Mix well.
Arrange 3 of the tortillas in single layer on bottom of prepared baking dish.
Cover with layers of half each of the meat mixture, sour cream, and cheese.
Repeat all layers.
Cover with foil.
Preheat oven to 400.
Bake, covered for 30 minutes.
Remove foil and bake additional 10 minutes or until casserole is heated through and cheese is melted.
Let stand 5 minutes before serving.